Roasted Butternut Squash Soup

By Ckelley116

Ingredients

• Roasted Squash:
• 1 2-3lb butternut squash
• 2 tbsp olive oil
• Salt & pepper to taste
• 3/4 tsp curry powder
• 1/4 - 1/2 tsp allspice
• Soup:
• 1/2 onion, chopped
• 1-2 cloves garlic, minced
• 2 tsp olive oil
• Roasted squash
• Up to 4 cups chicken or vegetable broth
• 2-4 tbsp milk or heavy cream, if desired

Details

Servings 4
Preparation time 45mins
Cooking time 60mins

Preparation

Step 1

1. Preheat oven to 400°.
2. Carefully peel, half, seed and cut squash into 1” – 1 ½” chunks. Reserve the seeds if you want; roasted, they make a good topping for the soup.
3. In a large bowl toss squash in olive oil and seasoning. Spread on a large foil-lined and greased baking sheet.
4. Bake 25-30 minutes, stirring occasionally, until lightly browned and tender.
5. In a large saucepan, heat olive oil over medium heat. Add onions and cook, stirring frequently, until softened. Add garlic and cook until fragrant, 1-2 minutes more.
6. Add squash and stir to combine, mashing squash to break it up. Add 2 cups chicken or vegetable broth and stir to combine. Raise heat to medium-high and bring to a boil. Boil 1-2 minutes.
7. Working in batches, transfer the mixture to a blender and puree until smooth. Return the soup to the saucepan. (Alternately, use an immersion blender to puree.)
8. If the soup is too thick, add broth until it reaches desired consistency. Finally, add up to ¼ cup milk or heavy cream (this gives it a velvety texture but isn’t necessarily required).